Buttermilk Biscuit Chicken
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Prep:
5 min. -
Cook:
10 min. -
Serves:
3-4
Recipe tags: baking mix, easy difficulty, dinner, deepfry
Ingredients
| 1 pkg | Southeastern Mills® Country Biscuit Mix |
| 1 cup | buttermilk |
| 1 | egg |
| 1 tsp | Better Than Bouillon® Roasted Chicken Base |
| 4 | chicken cutlets (3-ounce) |
| ¼ cup | oil |
| 1 pkg | Southeastern Mills® Peppered Gravy Mix |
Directions
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1
Pour the Country Biscuit Mix in a medium bowl and set aside. In a medium bowl, whisk together the buttermilk and egg, set aside.
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2
In a small bowl, lightly coat the chicken slices with the Roasted Chicken Base.
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3
Coat chicken in the Country Biscuit Mix, shaking off any excess flour.
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4
Dip chicken in the buttermilk mixture on both sides.
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5
Re-coat the chicken with the Country Biscuit Mix.
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6
With oil in a frying pan on medium-high heat, place coated chicken slices and cook for 3-4 minutes per side until chicken is fully cooked.
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7
Top with prepared Peppered Gravy Mix.
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8
Serve immediately.
Try this dish with Better Than Bouillon® Vegetarian No Chicken, Reduced Sodium or Organic Roasted Chicken Base.